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–+ servings
beef pot roast with vegetables and potatoes
Victor Eskew

Rich and Hearty Beef Pot Roast

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A classic American pot roast with tender beef chuck braised in red wine with vegetables and served with roasted potatoes. This slow-cooked comfort meal requires minimal hands-on time and delivers rich, deep flavors perfect for feeding a crowd or enjoying leftovers throughout the week.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 16
Course: dinner, Lunch
Cuisine: American
Calories:
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Ingredients Equipment Method Notes

Ingredients
  

Pot Roast
  • 5 lb Beef Chuck 2 pieces, trimmed, 1.5 inches thick
  • 4 oz Beef Tallow, Kettle & Fire or avocado oil
  • 2 cups Mirepoix diced small, frozen package works
  • 3 cloves Garlic, minced whole, smashed
  • 750 ml Red Wine one bottle, one you would drink
  • 1 lb Carrots cleaned, chopped into 1-inch pieces
  • 1 lb Celery cleaned, chopped into 1-inch pieces
  • 2 lb Red Bliss Potatoes halved or quartered depending on size
  • 2 Bay Leaves dried
  • 2 teaspoon Dried Thyme
  • 2 teaspoon Dried Oregano
  • 2 tablespoon Salt, Morton Coarse Kosher Salt Morton brand
  • 2 teaspoon Black Pepper ground

Equipment

  • Dutch Oven
  • Cast iron skillet
  • Large Bowl
  • Half-Sheet Pan
  • Parchment Paper

Method
 

Prep
  1. Preheat oven to 350°F.
  2. Trim any large fat veins from the chuck roast pieces.
  3. Reserve the trimmings for rendering.
Sear
  1. Heat a Dutch oven over medium-high heat.
  2. Render the trimmed beef fat.
  3. Remove any cracklins and reserve.
  4. Season both pieces of chuck generously with salt and pepper.
  5. Sear one piece at a time, cooking both flat sides until golden brown, about 4-5 minutes per side.
  6. Stand the beef on its edges and brown those too.
  7. Set the seared pieces aside.
Build the Braise
  1. Sauté the mirepoix in the beef fat in the same Dutch oven.
  2. Season with a pinch of salt to draw moisture out so the vegetables caramelize.
  3. Add the smashed garlic cloves and sauté until the mirepoix is translucent and golden.
  4. Add the full bottle of red wine.
  5. Simmer until reduced by about half.
  6. Return the seared beef to the Dutch oven.
  7. Add bay leaves, thyme, oregano, and the remaining kosher salt and black pepper.
  8. Spread the carrots and celery on top of the beef.
Cook
  1. Cover with a tight-fitting lid and place in the oven.
  2. Cook at 350°F for 1 hour.
  3. Reduce temperature to 275°F and cook for 2 more hours.
  4. Add the red bliss potatoes to the Dutch oven, nestling them into the braising liquid around the beef.
  5. Cover and cook for 1 additional hour until the beef is fork-tender and the potatoes are cooked through.
Finish and Serve
  1. Remove and discard the bay leaves.
  2. Serve directly from the Dutch oven.
Disclosure: Nutrition is estimated and provided for general guidance.

Notes

The key to this pot roast is properly browning the beef after dredging in seasoned flour—don't skip the edges. Rendering your own beef fat from the trimmed pieces adds significant flavor, but avocado oil works as a substitute. The wine reduction concentrates flavor before the long braise, though beef broth or water can replace it if needed. Store leftovers in the braising liquid for up to 4 days refrigerated, or freeze portions for up to 3 months. Reheat gently on the stovetop or in a low oven to prevent the meat from drying out. The potatoes can be roasted separately and added just before serving if you're batch cooking components for future meals.

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